High Fructose Corn Syrup Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of the great comfort foods, but packaged versions and restaurant sides are notorious for sneaking in sweeteners and additives you never asked for. This recipe keeps things beautifully clean — just Yukon Gold potatoes, real butter, whole milk, and fresh herbs, with absolutely nothing processed in sight. Yukon Golds are the ideal choice here because their naturally waxy, golden flesh breaks down into something velvety and rich without needing a long list of extras to get there. Warming the butter and milk together before folding them in is a small step that makes a big difference, giving you that silky, cohesive texture every time. A finish of fresh chives and parsley adds a little brightness and color that makes the whole bowl feel a little more special. This is the kind of side dish that earns compliments at the table and takes almost no effort to pull off.
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp salt, plus more for the cooking water
- 4 tbsp unsalted butter, cut into pieces
- ½ cup whole milk
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
While the potatoes cook, combine the butter and milk in a small saucepan over low heat until the butter is melted and the mixture is warm but not simmering, about 3–4 minutes. Remove from heat and set aside.
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